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Oat-Walnut Muffins

2.5

(1)

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

Recipe information

  • Yield

    makes 1 dozen

Ingredients

1 1/4 cups whole wheat flour
3/4 cup rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce
2 tablespoons safflower oil
1/4 cup rice milk, or more as needed
1/2 cup chopped walnuts

Preparation

  1. Step 1

    Preheat the oven to 350 degrees.

    Step 2

    Combine the first 5 (dry) ingredients in a mixing bowl and stir together. Make a well in the center and pour in the applesauce, oil, and rice milk. Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.

    Step 3

    Fold in the walnuts, then divide the batter among 12 lightly oiled or paper-lined muffin tins. Bake for 20 to 25 minutes, or until the tops are golden and a toothpick inserted into the center of one tests clean.

    Step 4

    Cool on a rack, then store in an airtight container as soon as the muffins are at room temperature.

  2. Nutrition Information

    Step 5

    Per muffin:

    Step 6

    Calories: 125

    Step 7

    Total fat: 6g

    Step 8

    Protein: 3g

    Step 9

    Fiber: 3g

    Step 10

    Carbohydrate: 16g

    Step 11

    Cholesterol: 0mg

    Step 12

    Sodium: 100mg

Vegan Soups and Hearty Stews for All Seasons
TagsMuffinPastriesOatRice & GrainsWhole Wheat FlourFlourWalnutNutSideLunchDinnerVeganVegetarianDairy FreeEasyBakingCookbooks
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